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    Kitchen Dictionary: angelica

    An herb in the parsley family. Pale green, with celerylike stalks and often called wild celery. Angelica is usually candied and used as a decoration on cakes and other desserts;and was the original green candy in fruit cakes. The roots and seeds are used to flavor liqueurs such as Benedictine, gin, absinthe, and Chartreuse, and Drambuie. The leaves have a stronger, clean taste and make a interesting addition to salads; and the chopped stems are frequently added to stewed fruits such as rhubarb and plums to reduce tartness. When ground into a powder the root has a stronger earthy flavor, and is used in cookies, cakes, breads and muffins.


    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?


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